Is there anything that screams summer more than heirloom tomatoes?! I’m going to go ahead and answer that question for you with a big fat NOPE! I started growing my own tomatoes last year and, while I am for sure a gardening novice, it was super fun to create a recipe with a bit of produce right from my porch. Plus, this recipe is made with a creamier version of my vegan cashew cream pesto recipe but with pumpkin seeds in place of pine nuts for an amazing layer of savory basil goodness beneath layers of perfectly roasted tomatoes. Get ready to be buying all the tomatoes so you can make these absolutely amazing Roasted Heirloom Tomato & Vegan Pesto Toasts!
Yes give me all the summer tomatoes: Jump to Recipe
Part of the reason I decided to turn this amazing toast combo into a recipe was for a seasonal recipe collaboration with several other food bloggers. I was incredibly excited to be invited to participate in this months tomato theme and this is my official contribution to #wesaytomatoes. If you’re interested in seeing some of the other recipes that are a part of this collaboration, you can search the hashtag on Instagram. There are some seriously talented bloggers participating and a whole bunch of tomato recipes to last you the rest of summer! P.S- For anyone reading this afraid to start a food blog, stop waiting and go do it today! The community is awesome and I’m honestly bummed I waited this long to connect with so many bloggers, chefs, and food photographers.
Now back to this recipe! The first step is making the pesto and the key here is to have well soaked cashews for the smoothest pesto. I like to soak my cashews in the morning and make the pesto as soon as I get home, but if you’re in a time crunch you can also soak them in boiling hot water for just 1 hour. Personally I like to make double the batch and save some pesto to eat with crackers or mini peppers as a snack during the week. If you’re just making the amount in the recipe it should be enough for 6-7 toasts. Once you have the pesto spread onto the toasts you’re going to layer with heirloom tomato slices that are 1/4-1/2 inch thick as they will shrink quite a bit. For the prettiest toasts, try to buy a few small and medium heirloom tomatoes of various colors. For this recipe I recommend buying 3 medium heirloom tomatoes and 3-4 small heirloom tomatoes of various varieties as this makes the flavor so much better. Basically, get creative and have fun decorating your toasts! Once you’re done layering on those tomatoes you’ll want to top with salt, pepper, garlic powder, and a drizzle of olive oil for the perfect roasted tomatoes.
I hope you’re getting excited to end summer with some gorgeous and delicious roasted tomato toasts! It’s always bitter-sweet to see summer coming to an end and even crazier to see that I only have two more summer recipes coming to the blog. Come mid-September, I’ll be switching gears for Fall and getting back to weekly recipes again (yay!). Not going to lie, I am a Fall girl and am already looking forward to those cooler days, big sweaters, and pumpkin spiced everything. So far I’ve been dreaming up some baked apple fritter doughnuts & healthy vegan pumpkin bread for the blog, but I’d love to hear from you all on what other vegan treats and plant-based recipes you’re hoping to see on the blog. In the meantime, enjoy these last few weeks of hot summer sun and plenty of delicious ripe tomatoes on everything!